Description
Chè Ba Màu is a beloved Vietnamese dessert that stirs up childhood memories with every colorful, refreshing spoonful. The creamy mung bean, sweet red beans, chewy pandan jelly, and rich coconut milk come together in one glass to create a symphony of flavor—cool, vibrant, and perfect for beating the summer heat with your loved ones.
Ingredients
Red Bean Layer
- 200g canned red beans (adzuki or small red beans)
- 2 tbsp granulated sugar
- Pinch of salt
Mung Bean Layer
- 100g split mung beans
- 1 1/2 cups water
- 1 tbsp granulated sugar
- Pinch of salt
Pandan Jelly
- 2 cups water
- 1 tsp pandan extract (or pandan juice)
- 1 tbsp agar agar powder
- 2 tbsp granulated sugar
Coconut Sauce
- 1 cup full-fat coconut milk
- 2 tbsp sugar
- Pinch of salt
- 1 tbsp tapioca starch or cornstarch (optional, for thickening)
To Serve
- Crushed ice
- Tall dessert glasses or bowls
Instructions
Prepare the Red Bean Layer
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Drain and rinse the canned red beans.
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In a bowl, mix the beans with 2 tablespoons of sugar and a pinch of salt.
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Stir well and set aside. No cooking needed—easy and quick!
Make the Mung Bean Paste
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Rinse the split mung beans thoroughly.
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Boil or steam until soft and tender (about 20–25 minutes).
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Mash or blend the mung beans with 1 tablespoon of sugar, a pinch of salt, and a splash of the cooking liquid until smooth and creamy.
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Let cool to room temperature.
Prepare the Pandan Jelly
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In a saucepan, combine 2 cups of water, pandan extract, agar agar powder, and sugar.
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Bring to a boil over medium heat, stirring constantly to dissolve the agar completely.
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Pour the mixture into a shallow tray and let it cool at room temperature until fully set (15–20 minutes).
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Slice into thin strips or small cubes once firm.
Make the Coconut Sauce
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In a small saucepan, heat the coconut milk with sugar and a pinch of salt over low heat.
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If desired, stir in a slurry made from 1 tablespoon tapioca or cornstarch mixed with 1 tablespoon water to slightly thicken the sauce.
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Cook for 2–3 minutes, then remove from heat and let cool. Refrigerate until ready to serve.
Assemble Chè Ba Màu
- In a tall dessert glass or bowl, layer the components in this order: sweet red beans, mung bean paste, pandan jelly cubes, ice, and a generous drizzle of coconut sauce over everything.
Notes
Tip: You could make the pandan jelly in advance and store it in the fridge overnight.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: stovetop, mixing
- Cuisine: Vietnamese